Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!

Saturday, July 11, 2015

Blueberry Lemon Yogurt Cake

Serves: 1 loaf cake

Recipe from http://cookieandkate.com/

Husband-Tested in Alice’s Kitchen

My husband picked the last of our blueberries this week. I needed to make a dessert to take to a baby shower I was attending and so, I used the blueberries along with the other ingredients I already had in my pantry/fridge to make this dainty dessert for the party. This
delicious, lemony yogurt cake is studded with blueberries. It's made with
healthy whole wheat flour, olive oil and yogurt and it tastes amazing! This
cake tastes like a lightened-up pound cake.

Preheat the oven to 350 degrees Fahrenheit. Generously butter
and flour a 8½ by 4¼ by 2½-inch loaf pan.

In a medium mixing bowl, whisk together the flour, baking
powder, and salt.

Pour the sugar into a separate medium-sized mixing bowl.
Grate all the zest from the lemon. Rub the zest into the sugar until the sugar
is yellow and fragrant. Add the yogurt, eggs and vanilla to the sugar mixture.
Whisk well, until the ingredients are combined.

When the mixture is well blended, gently whisk in the dry
ingredients, just until incorporated. Switch to a spatula and fold in the oil,
making sure it's all incorporated. The batter will be shiny. In a separate
bowl, toss the blueberries with about one teaspoon flour (this will help
prevent them from sinking while the cake bakes.) Gently fold the blueberries
into the batter.

Pour the batter into the prepared loaf pan and smooth the
top. Bake the cake for 50 to 55 minutes, or until the top is golden and the
sides just start to pull away from the sides of the pan. A toothpick inserted
into the center should come out clean.

Let the cake cool in the pan for 30 minutes. Meanwhile, warm
2 tablespoons lemon juice and two teaspoons honey just long enough for you to
whisk the honey into the juice. You can do this in your smallest saucepan over
medium-low heat or in brief bursts in the microwave. Once the honey is mixed
in, taste it—it should be pleasantly tart. If it's too sour, mix in more honey.
Using a pastry brush, brush the lemon-honey glaze on top of the warm cake.
Repeat until you have no more liquid left.

Run a knife between the cake and the sides of the pan to
loosen. Unmold the cake by placing a large plate or cutting board upside down
over the loaf pan and carefully turning it over. Turn the cake back onto a flat
surface to cool completely. Then slice and serve!

NOTE: Feel free to skip the
blueberries altogether (just reduce the baking time by 5 minutes). Or you can
substitute raspberries, blackberries or sliced strawberries for the
blueberries.

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Brought to You by Lost River Market & Deli

To find all the ingredients for these delicious recipes, stop by Lost River Market & Deli, located at 26 Library Street in Paoli, Indiana. For a map and more information about the co-op, visit http://www.lostrivercoop.com/.